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Started By
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re: My humble Chicken and Sausage Gumbo recipe with a bonus How To w/pics
Posted on 10/15/18 at 10:29 am to fillmoregandt
Posted on 10/15/18 at 10:29 am to fillmoregandt
quote:
No green bell pepper
Nah. I personally don’t like bells in my gumbo.
0
Posted on 10/15/18 at 11:27 am to Jibbajabba
Do these other brands give you a dark color like that one? I typically use savoy's dark but it doesn't get that dark.
Posted on 10/15/18 at 11:33 am to Martini
quote:
Add a can of diced tomatoes and I’ll pull up a chair.
Posted on 10/15/18 at 11:38 am to Janky
This one was a little darker than usual. Not much though.
Posted on 10/15/18 at 11:39 am to Jibbajabba
What is the trick to getting it darker, add more? I know the answer if cooking form scratch but I gave up on that a long time ago.
Posted on 10/15/18 at 12:21 pm to Janky
I don't know if you can get a jarred roux darker without burning it. Maybe someone who uses it can address that.
I wonder if putting it in the oven would work to darken it.
If you haven't tried making roux in the oven, give it a whirl because you can get the roux quite dark without burning. Tastes exactly like stove top made roux.
I wonder if putting it in the oven would work to darken it.
If you haven't tried making roux in the oven, give it a whirl because you can get the roux quite dark without burning. Tastes exactly like stove top made roux.
Posted on 10/15/18 at 12:47 pm to Gris Gris
I do typically put the jar (lid off) in the microwave for a few minutes prior to using. This might explain why it is darker than you are used too. That is all I have. I don’t do anything outside of what you saw in the first post. I’m not entirely sure if the microwave darkens it but I guess it could. I usually hit about 4 minutes in the microwave.
My ratio is 1 jar to 6qts. After simmer it is probably 1 jar to 5 qts-ish.
My ratio is 1 jar to 6qts. After simmer it is probably 1 jar to 5 qts-ish.
Posted on 10/15/18 at 1:08 pm to Jibbajabba
If I make a large oven batch of dark roux and put it in a jar. Do I use the same equivalent and how long does it last in the fridge?
Posted on 10/15/18 at 2:24 pm to Jibbajabba
quote:
The downvoted are undoubtedly ignorant folks that believe roux should not come from a jar.
Posted on 10/15/18 at 2:31 pm to Jibbajabba
quote:
I do typically put the jar (lid off) in the microwave for a few minutes prior to using. This might explain why it is darker than you are used too.
My roux is a bit darker than what comes in the jars. I was addressing the poster above me.
Posted on 10/15/18 at 4:20 pm to Jibbajabba
rookie move, crack the eggs in the gumbo.....
all that stock makes me think too salty......
looks good though
all the browning I don't understand besides color.....
all that stock makes me think too salty......
looks good though
all the browning I don't understand besides color.....
Posted on 10/15/18 at 4:34 pm to Jibbajabba
quote:
3 bay leaves
This is my only problem tbh.
Posted on 10/15/18 at 4:54 pm to GeauxTigers0107
quote:Millenial gumbo
Well...he used a rotisserie chicken, jar roux and store-bought stock.
Posted on 10/15/18 at 6:28 pm to summersausage
quote:
On a very low simmer after it is done, crack and drop directly in. Best way in my opinion. They stay together and soak in the flavor and give off a great flavor.
This is delicious!
Posted on 10/16/18 at 9:50 pm to Jibbajabba
Very nice presentation. This is basically what I do except I boil a whole chicken and some thighs to make a stock . The box stock is to salty and fake tasting for me . I Debone the chicken after it cools and put back in the gumbo . I think the key to the whole thing is a quality smoked sausage.
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